A milk-based starter is fed for three days with buttermilk, sugar and flour to help the cake rise, giving it a tremendous nutty flavour, before core ingredients are added.
Flavour combinations tantalise the tastebuds from Irish bilberry and lemon, Marrakesh orange and mint to lemon mascarpone cream with rose jam.
Also, some amazing savoury bakes we took away a great Pain Suisse with bacon and cheese a fermented chocolate brownie and a cinnamon bun, great portions and reasonably priced.
Keep an eye out for my next blog where we @Insight Hospitality will bring you the movers and shakers currently exploding into the culinary world.